For the Quinoa Salad

• 3 cups cooked quinoa *
• 1 large seedless cucumber, diced
• 1 large red bell pepper, diced
• 1 (15 ounce) can white kidney beans, drained and rinsed
• 1 bunch of mint**, finely chopped
• 1 bunch of Italian parsley, finely chopped
• 1/2 cup sliced almonds
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the Dressing

1/3 cup extra-virgin olive oil

1/4 cup apple cider vinegar

1 lemon, juiced

1/2 teaspoon lemon zest

1 tablespoon maple syrup or honey